For my ‘Fungus Among Us’ mushroom-themed cooking class at Whole Foods, crowd support may have been shifted slightly in favor of the Nutty Wild Mushroom Pate, but this leading lady much preferred the second appetizing appetizer.
After settling on the cooking class theme, I knew I wanted to make a stuffed mushrooms. But stuffed mushrooms in 80-degree Virginia springtime just did not sound appealing.
Although consequently fabulous for helping celebrate Earth Month, mushrooms have a tendency of tasting too earthy at times, feeling, when cooked, often better suited for the fall and winter months.
What to do?
Just before serving [or stuffing], suffer through the pangs of ‘will this be a good one?’ avocado assassination.
…and that people generally love sushi with wasabi.
Rolling out nori on mats might be hard, but this?
Sushi (Rice) Salad
• 1 cup finely chopped peeled cucumber
• 1 cup finely chopped shredded carrots
• 1 ½ cups cooked short grain brown (or sushi) rice
• 1/4 cup rice vinegar
• 1/4 cup chopped pickled ginger
• 1 ½ Tbsp. tamari, soy sauce, or liquid aminos
• 1 sheet nori, crumbled [or more to taste]
• 1 cup finely chopped avocado
• 3 Tbsp. wasabi peas, crushed
1. Combine all ingredients, except avocado and wasabi peas, in a large mixing bowl. Stir well.
2. Store in the fridge overnight, or for at least an hour or so for flavors to ‘meld.’
3. Just before serving, stir in avocado.
4. Sprinkle with crushed wasabi peas, and serve ‘as is’ on lettuce or cabbage leaves, or continue on with stuffed mushrooms, using wasabi peas as garnish.
- Remove stems from large button or ‘stuffer’ mushrooms.
- Scoop Sushi Salad into mushrooms.
- Serve with chopsticks, extra wasabi, ginger, and soy sauce, or a soy-ginger dressing of your choice.
In addition to being sush-easy, it is also a little Strange But Good. I’m pretty sure Laura could even whip up a version with asparagus and swordfish pre-figure competition.